Ingredients

• 1 bunch - fenugreek (methi) greens fresh, picked.
• 1 - onion, finely chopped.
• 1 - potato, boiled, cooled, chopped.
• 1 flake - garlic, grated.
• 1 stalk - curry leaves.
• 2 to 3 - green chillies, finely chopped or crushed.
• 2 pinches - asafoetida.
• 2 to 3 pinches - turmeric powder.
• 1/2 tsp - each mustard and cumin seeds.
• 1/2 - lemon, juice extracted.
• Salt to taste.
• 1 tbsp - oil.

How to Make Potato Fenugreek Vegetable

• Pick and clean methi leaves, allow all water to drain. Chop very coarsely, if required. Heat oil, add seeds, asafoetida, allow to splutter.
• Add curry leaves, onions, garlic, stir fry till onions are light brown.
• Add potatoes, saute further for 2-3 mins.
• Add methi leaves, all other ingredients, except lemon juice.
• Mix, cover and simmer for 3-4 mins.
• Take off lid, add lemon juice, stir again.
• Take off fire, when all excess liquid is absorbed.
• Serve hot with chapattis or parathas.
• Shelf Life: 1 day.